Red Wine

You probably could, if you are using a little, but the vinegar will give the food a much different flavor than the wine.

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Vinegar is more sour than wine. You could use fruit juice plus just a little vinegar.

Depending on what you like yourself, you can substitute other liquids like beer, tomato juice or chicken broth.

Jello is primarily made from water, gelatin, sugar, flavoring and food color. The key ingredent that makes Jello a gel is gelatin, which is rendered collagen. When you eat Jello, your digestive system breaks it down into various proteins and amino acids. It doesn't thicken your blood.

No, absolutely not. Red wine, in all of it's many varieties, comes from red grapes, thus it's color. It can take on any variety of red coloring, texture, and flavor based on the fermenting and production process, type of grape(s) used, and region, but in the end a red wine contains only food-grade ingredients. At no point in time will a wine come into contact with an animal or blood. Doing so would result in the whole batch being contaminated, labeled unfit for consumption, and poured down the drain.

It's always a good idea to drink water with wine or any alcoholic beverage since alcohol tends to dehydrate you.

Flavonoids from the skins and seeds of red grapes are the key to wine being good for you. These flavonoids lower your risk of coronary heart disease by reducing your LDL or bad cholesterol levels. At the same time these flavonoids actually increase your HDL or good cholesterol levels and decrease the likelihood of blood clotting.

Moderation is important though. 1 or 2 4 ounce servings per day is acceptable.

Not long. Some old, fragile wines begin to deteriorate immediately upon opening. Although I haven't experienced it personally, I have been told (and I've read) that very old wines will actually noticeably fade within minutes of opening. In other words, the first glass may taste great, but that's it. But that is an extreme case. You're talking about everyday wines. It has been my experience that opened bottles of just about any red wine will deteriorate in a day or two if left out. Placing them in the fridge doesn't seem to help much. The deterioration in primarily due to oxidation, which colder temps don't do much to reduce. I have had some success, however, with those vacuum pumps closures. Wines seem to taste better the next day, and even the day after that, if I use the pump closures, which evacuate air from the bottle and reduce the oxidizing effect. White wines seem to do better than reds after opening, and jug wines, even reds, seem to hold up pretty well, also.

NO. red wine vinegar has no alcohol in it. It is not fit to drink. Red wine can be cooked with and drank. The alcohol with cook off when heated, but the flavor will remain. I would not substitute red wine for red wine vinegar or vice versa. But even so there may be a marinade where i would.

But, after saying that, there are no rules! Experiment with substitutions, you could create something great!

Sherry is a fortified wine, made in and around the town of Jerez, Spain. Hence in Spanish it is called "Vino de Jerez;" in fact, the word "sherry" is an Anglicized version of the town's name. According to Spanish law,[1] Sherry must come from the small triangular area of the province of Cádiz between Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María. In earlier times Sherry was known as sack (a rendering of the Spanish saca, meaning a removal from the solera), or more fully as Sherris sack. Sherry differs from other wines because of how it is treated after fermentation. After fermentation is complete, it is fortified with brandy. Because the fortification takes place after fermentation, all natural sherries are dry; any sweetness is applied later. In contrast, port wine is fortified halfway through fermentation, stopping fermentation so not all the sugars are allowed to turn into alcohol and so leaving a sweet wine. Sherry is a fortified wine, made in and around the town of Jerez, Spain. Hence in Spanish it is called "Vino de Jerez;"in fact, the word "sherry" is an Anglicized version of the town's name. According to Spanish law,[1] Sherry must come from the small triangular area of the province of Cádiz between Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María. In earlier times Sherry was known as sack (a rendering of the Spanish saca, meaning a removal from the solera), or more fully as Sherris sack. Sherry differs from other wines because of how it is treated after fermentation. After fermentation is complete, it is fortified with brandy. Because the fortification takes place after fermentation, all natural sherries are dry; any sweetness is applied later. In contrast, port wine is fortified halfway through fermentation, stopping fermentation so not all the sugars are allowed to turn into alcohol and so leaving a sweet wine.

It depends on how old the wine is. For me, if the wine is just starting to turn, it actually hits me harder than if it was "new". It doesn't make me sick or feel horrible, and it feels a bit more like a rum-tipsy feeling than a wine-tipsy feeling.

After it's gone really bad, just the taste of it will make you sick (because it's grape vinegar.. Blah) and if you can put up with that, chances are you'll end up with a very bad hangover-like feeling the next morning and/or you'll end up vomiting a lot not long after drinking.

If it smells like vinegar and has a deep tint (brown for reds, yellow/tan for whites) then it's turned and you should not drink it. Also, if it smells moldy or if it looks like there's something floating in it, don't drink it (obviously thats mold and it will make you very sick).

Last but not least, if it suddenly tastes super bubbly, toss it! It's beginning to re-ferment and that will jack your system up. Seriously.

Every single pigging one makes wine goes bad so dont make wine its nice but ye

A stain from red wine can be one of the toughest to remove. Red wine contains tannins which makes it so bright but also makes it harder to get rid of. If you do not want to use chemicals there are a few household items that can help remove the stain. If you set the stained item on a clean towel, you can use a mixture of liquid laundry detergent, and peroxide. Work that into the stain and then rinse with cold water. You may need to repeat this a few times to remove all of the stain.

yes it does because wine rotts you're teeth and bacteria in you're mouth when the wine reaches it and then puts acid in you're teeth

5 generous servings or 6 if assuming a half-full flute.

I don't think so. Merlot is a good dinner or cheese party wine. Sherry is served in smaller quantities and is generally much stronger than Merlot. - And there is NO substitute for a good sherry.

You need to blot out the stain with a white paper towel as soon as possible. A little cold water and dish washing soap may help. Do not rub- only blot.

If the fabric is washable , detergents and stain-removal products claim to be able to take out wine stains. There is even a product made for wine stains on carpets.

The related link may help.

Your level of intoxication will be a lot higher if you have a glass of wine rather than a bottle of beer.

i think you meant off

and with salt!!

Mateus Rose. Macon Blanc

Merlot

Muscadet

Madeira

Marsala

Manzanilla

There are many things you should look for when tasting wine: In a nutshell, first, the color, once poured into the wine glass. A rich red that stains the glass when the wine is swirled lightly indicates a full-bodied wine, for example. The same goes for a white wine. Chardonnays that are deep yellow let's say, tend to be more full-bodied or stronger in flavor than those that are lighter in color. Next is the bouquet or aroma. Most wines include more ingredients than just grapes and alcohol. Some wines have a fruity scent; in others, one can smell a hint of oak, if they were aged in oak wood barrels. Some wines are flavored with or have notes of berries or herbs. Wine connoiseurs are able to distinguish and classify the wine's components. They might say that the Cabernet in question is full-bodied and rich in ruby hues, has a deep blackberry bouquet with notes of peach and a hint of licorice or vanilla (in this respect the components of a wine can be similar to those of a perfume!) Some people smell the cork of a freshly opened bottle of wine as a sign that they are experts in wine tasting; it's a pompous ceremonial, has little if nothing to do with the wine itself and is only intended to impress those who do not know! However, you should check the cork to assure that it is not dry or moldy, which is not a very good sign, for the cork could have chipped of and fallen into the wine (that is why bottled wine should be stored in a horizontal or tilted downward position to prevent this from occurring). Recent trends are that many wineries here and in Europe are using plastic corks more and more. The aroma is confirmed by the taste. Each wine should be served/consumed at its proper temperature. This is very important! Many people believe that one should drink red wine at room temperature. While this may be a question of taste/preference, the truth is that room temperature referred to the temperature of the cave or cellar where the wine was stored, not the room temperature of your kitchen or dining room! That is why your typical red wines should be served at 50 degrees Farengheit; the whites, between 35 and 40 degrees, depending: bubblies at 32. (I chill my reds in the fridge and remove about 15 mins. before uncorking/serving). When strictly tasting wine, the liquid must be sifted in between the teeth (yes, it's ok to make a rude noise!), gently swirled inside the cheek, and spit out immediately. The palate should indicate the temperature of the wine, the strength, acidic content, and texture: is it smooth or does it bite the lips, tounge, palate or throat upon contact? Is it a fruity or dry wine? Are the peach notes overwhelming or complimentary? Does it have an aftertaste? One should cleanse the palate between wines with water. Older wines are expected to have a certain degree of sediment;this is visible in the wine glass and does not influence the wine significantly. Remember, wines are made to be sipped, not guzzled or chugged. They can turn into vinegar if stored improperly or for too long after opening. Lastly, they say that the best wine is the one YOU like. While some people prefer lighter tasting wines like the Pinots, Chablis or Reislings in the whites and the Merlots, Tempranillos, and Beaujolais in the reds, others fancy heartier ones, such as oak aged Chardonnays in the whites and full-bodied Syrahs in the reds. One thing for sure, nowadays in the U.S. there are many wines for many budgets. You do not have to spend a bundle to get a decent bottle of wine. So experiment and see what you like. When I go wine tasting, I enjoy eating something that goes with that wine to fully appreciate it. Most vintners should know what wine goes with what. What you will be serving the wine with should be paramount in your wine purchase decision. Most wines, although lower in alcohol, can still make you drunk, so moderation is always important to be able to really enjoy a nice glass of wine. Hope this information has been helpful. Cheers! CDieguezP

Resveratrol is a red pigment found in the skins of red and purple grapes, but not green grapes. Red wines have resveratrol, rose wines have some, but not much, and white wines have no resveratrol. The deeper the red, the more resveratrol the wine has. Syrrahs, Merlots, and Zinfandels have high resveratrol levels.

All wines contain sugar to some degree. That is how the grapes become alcoholic. The industry term for the sugar content is "brix." Some manufacturers put it on the label.

No. Unopened vinegar will store indefinitely if kept in a cool dry place

However opened vinegar will lose its taste after about 6 months through evaporation. Refrigeration may extend that period. If vinegar becomes cloudy - sniff it to see if it smells "off" (you will be able to tell) if it seems OK you can run it through a filter paper to make it clear again.